Sonoma Chicken Salad Sandwiches

I’m not too particular of an eater. Sling me a saucy, slimy plate of fresh seafood… heck, I’ll try it! Try out a topsy-turvy soufflé on me… pass the fork! But overload an otherwise good chicken salad sandwich with mayo? No way José.

That’s why instead of using mayonnaise in this sandwich’s scrumptious dressing, I used plain yogurt. No flavor lost and no extra calories!

For a group of girlfriends last week, these sandwiches were great fuel to go along with wine and good conversation! Also, this already easy recipe was made even easier by using Foodie Bride’s quick method for shredding chicken.

With handfuls of chopped pecans and dried cranberries, freshly grated Parmesan cheese and a sweet-salty poppy seed dressing, these Sonoma sandwiches could be a hit at your fall festivities, too! Check out the quick ‘n easy six steps below, and you’ll be on your way to lunchtime bliss!

Directions:

In a large mixing bowl combine shredded chicken, celery, pecans, dried cranberries and Parmesan cheese; set aside. In a separate mixing bowl whisk together all dressing ingredients until well blended. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls.

I disagree with you on Mayo, I could eat it on anything. However since I’m now almost 40 and starting to realize I need to eat better if I want to get much older, I have been looking for alternatives. I made this and it is amazing, honestly I did not miss the mayo that much. The only change I will make when I make it again is to use a bit less honey since I do not have a sweet tooth.

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Welcome to The Comfort of Cooking. Simple, scrumptious comfort food recipes with a twist is what you’ll find here, some indulgent and some light, but always fresh and frugal. Thanks for visiting! (read more)